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Marinated Turkey Slices




Source of Recipe


Better Homes and Gardens

6 oz turkey breast slices
1/4 tsp finely shredded lemon peel
1 Tbs lemon juice
2 tsp cooking oil
1/2 tsp instant chicken bouillon granules
1/8 tsp dried thyme, crushed
1 clove garlic, minced
Dash salt
Dash pepper
1/4 cup water
Nonstick spray coating
1-1/2 cups sliced zucchini or yellow summer squash
1/2 cup sliced fresh mushrooms
1-1/2 tsp cornstarch
Hot cooked rice (optional)

For marinade, combine lemon peel, lemon juice, oil, bouillon granules, thyme, garlic, salt, pepper, and water in a plastic bag. Place turkey in bag set in a bowl. Refrigerate for 2 hours. Remove turkey from bag, reserving marinade.
Spray an 8-inch skillet with nonstick spray coating. Add turkey slices. Cook over medium heat about 4 minutes or until tender and cooked through, turning once. Remove turkey from skillet; keep warm. Add zucchini, mushrooms, and 2 tablespoons water to the skillet. Cover and cook for 3 to 4 minutes or until zucchini is crisp-tender. Meanwhile, stir together the reserved marinade and cornstarch. Add to the vegetables in the skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve the vegetables with turkey slices and, if desired, rice.

Makes 2 servings